Eggnog Tiramisu Trifle

Name: Eggnog Tiramisu Trifle
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 21 servings.
Ingredients: 12 large egg yolks; 1-2/3 cups sugar, divided; 2-3/4 cups water, divided; 1/4 cup dark rum; 1/4 cup brandy; 1/2 teaspoon ground nutmeg; 4 cartons (8 ounces each) mascarpone cheese; 2 cups heavy whipping cream; 2 teaspoons vanilla extract; 1 cup (6 ounces) semisweet chocolate chips; 1 cup coffee liqueur; 1/3 cup instant espresso powder; 70 crisp ladyfinger cookies

Rich and absolutely fabulous—my family's five-star dessert is simply an opulent presentation that is almost too good to eat. You'll relish every luscious bite.—Tonya Burkhard, Davis, Illinois

Ingredients

12 large egg yolks
1-2/3 cups sugar, divided
2-3/4 cups water, divided
1/4 cup dark rum
1/4 cup brandy
1/2 teaspoon ground nutmeg
4 cartons (8 ounces each) mascarpone cheese
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup coffee liqueur
1/3 cup instant espresso powder
70 crisp ladyfinger cookies

Directions

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese.
In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture.
Place chocolate chips in a food processor; cover and process until finely chopped.
In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.